Chef Naledi’s Lamb Riblets

Ingredients:

600g lamb riblets

1 Tbsp chipotle seasoning

BBQ marinade ingredients:

200ml tomato sauce

60ml apple cider vinegar

2 Tbsp brown sugar

½ tsp chilli flakes

½ tsp Dijon mustard

2 Tbsp soy sauce

1 Tbsp crushed garlic and ginger

1 Tbsp white vinegar

Ground black pepper

Method:

1.Preheat oven to 180 degrees Celsius.

2.Put all the marinade ingredients in a pot except the vinegar.

3.Bring mixture to a boil, reduce heat and let it simmer for 12 minutes or until slightly thick in consistency. Add the vinegar and boil further for 1 minute. Remove from heat.

4.Place the riblets on a baking tray.

5.Pour ¾ of the BBQ sauce over the riblets. Mix well ensuring that the sauce covers the riblets completely.

6.Place in oven for 15-20 minutes or until the riblets are cooked through. Baste the riblets with the remaining sauce half way through the cooking.

7. Serve on a platter.

Recipe courtesy of Lamb & Mutton SA and supported by the red meat industry of SA. Visit cookingwithlamb.com for more inspiration.